This fantastic Banana Chocolate Chip Muffins recipe came from “The 30-Day Vegan Challenge.” Beforehand, I was not sure what to expect. However, Colleen Patrick-Goudreau has never let me down. This still stands strong with these amazing Banana Chocolate Chip Muffins. In fact, I was completely blown away by my first bite. I also loved it only took a few minutes to prepare the recipe.

Ingredients:

• 2 cups whole-wheat pastry flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar (I used xylitol)
• 1/3 cup canola or grapeseed oil
• 4 ripe bananas
• 1/4 cup water
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips (and/or 1 cup of walnuts)

Directions:

1. Preheat oven to 350 degrees
2. Lightly grease your muffin tins
3. Mix together the flour, baking soda and salt
4. In a separate large bowl, beat the sugar and oil together, then add the mashed bananas
5. Stir in water and vanilla and mix thoroughly
6. Add flour mixture, along with the chocolate chips, and stir to mix
7. Fill each muffin tin halfway with the batter
8. Bake for 20-30 minutes, until they are golden brown and a toothpick inserted comes out clean.

Alternative:  You may just peel the bananas, break them into a food processor, and puree them along with the sugar and oil. Add the water and vanilla, then transfer to a bowl.  Stir in the flour combo, and add the chocolate chips.

Chef’s tip: Reduce the sugar a little and add walnuts instead of chocolate chips.

My note:  I filled up 12 muffin cups and added some to a small loaf pan.  The small loaf pan is a great alternative to create Banana Chocolate Chip Bread.